Best 5 Mushrooms Paprikash With Egg Noodles Recipes

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Indulge in the delectable flavors of Hungarian cuisine with our exquisite Mushroom Paprikash with Egg Noodles recipe. This classic dish features tender mushrooms simmered in a rich and creamy paprika sauce, perfectly complemented by the comforting texture of egg noodles.

Our culinary journey takes you through three enticing variations of this beloved dish. The first recipe stays true to tradition, using dried mushrooms for an intense depth of flavor. The second recipe adds a delightful twist with the addition of fresh mushrooms, offering a vibrant and earthy taste. And for those who prefer a vegetarian option, the third recipe swaps mushrooms for hearty tofu, creating a protein-packed and equally flavorful dish.

Each variation promises a unique taste experience, united by the common thread of aromatic paprika and the velvety texture of the sauce. Whether you're a seasoned chef or a home cook looking to explore new culinary horizons, our Mushroom Paprikash with Egg Noodles recipes are sure to delight your taste buds and leave you craving more.

Here are our top 5 tried and tested recipes!

EGG NOODLES WITH MUSHROOMS



Egg Noodles with Mushrooms image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1/2 pound wide egg noodles
2 tablespoons butter
8 white mushrooms, sliced
1 shallot, finely chopped
A handful fresh parsley, chopped
Salt

Steps:

  • Cook egg noodles until just tender in boiling salted water, about 6 minutes.
  • Saute sliced mushrooms and shallot in 2 tablespoons butter over moderate heat until mushrooms are tender, about 3 or 4 minutes.
  • Drain noodles and toss in with cooked mushrooms. Add the parsley and season with a little salt, to taste.

MUSHROOMS PAPRIKASH



Mushrooms Paprikash image

Enjoy this delicious mushroom and noodles recipe that's ready in 20 minutes - perfect for a dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 11

4 cups uncooked egg noodles (8 ounces)
1 tablespoon margarine or butter
2 packages (8 ounces each) sliced mushrooms
2 cloves garlic, finely chopped
4 teaspoons paprika
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup sour cream
1/4 cup milk
2 teaspoons chopped fresh or 1/4 teaspoon dried dill weed
1/2 cup shredded Cheddar cheese (2 ounces)

Steps:

  • Cook and drain noodles as directed on package.
  • While noodles are cooking, melt margarine in 10-inch nonstick skillet over medium heat. Cook mushrooms, garlic, paprika, salt and pepper in margarine, stirring occasionally, until mushrooms are tender and most of liquid has evaporated.

Nutrition Facts : Calories 255, Carbohydrate 25 g, Cholesterol 60 mg, Fiber 2 g, Protein 9 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 300 mg

HUNGARIAN PORTOBELLO PAPRIKASH



Hungarian Portobello Paprikash image

Provided by Rachael Ray : Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 17

2 large red mild frying peppers or red bell peppers
1/4 cup extra-virgin olive oil
8 large portabella mushroom caps, gills scraped, wiped clean and chopped into bite-size pieces
2 Fresno chile peppers, thinly sliced
1 large onion, chopped
1 carrot, peeled and chopped or grated
4 large cloves garlic, sliced
2 tablespoons sweet paprika or smoked sweet paprika
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
2 cups chicken or vegetable stock
1 cup dry white wine
1 tablespoon Worcestershire sauce
8 ounces wide egg noodles or 1 pound egg tagliatelle
2 tablespoons butter
1/4 cup chopped fresh chives, parsley, or dill
Sour cream, as needed

Steps:

  • Char the peppers on the stovetop or under the broiler with the oven door cracked for the steam to escape. Place the charred peppers in a bowl and cover with plastic wrap to cool. Scrape or peel the skin from the peppers, then seed, and thinly slice.
  • Heat 1/4 cup extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the mushrooms and brown 12 to 15 minutes until darkened and tender. Add the Fresno peppers, onion, carrot, garlic, paprika, salt, and pepper, and cook to soften, 10 minutes more.
  • Add the tomato paste to the vegetables and stir 1 minute. Add the stock, wine, Worcestershire sauce, and roasted red peppers. Simmer a few minutes for the flavors to combine, then cool completely and store for make-ahead meal.
  • Reheat the mushrooms and sauce over medium heat, stirring occasionally.
  • In boiling salted water, cook the egg noodles or egg pasta to al dente and toss with butter and herbs.
  • Stir a few spoonfuls of sour cream into the paprikash and serve in shallow bowls on a bed of noodles or pasta.

Nutrition Facts : Calories 552 calorie, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 63 milligrams, Sodium 681 milligrams, Carbohydrate 66 grams, Fiber 8.5 grams, Protein 16 grams, Sugar 12 grams

MUSHROOMS PAPRIKASH



Mushrooms paprikash image

This vegetarian sauce is flavoured with caraway, paprika and parsley. Serve on pasta or jacket potatoes

Provided by Sara Buenfeld

Categories     Dinner, Main course, Pasta

Time 20m

Number Of Ingredients 11

½ tsp caraway seed
1 tbsp olive oil
1 onion , halved and sliced
300g cup mushroom , quartered
1 large green pepper , deseeded and cut into chunks
2 tsp sweet smoked paprika
400g can chopped tomato
1 vegetable stock cube (or gluten-free alternative)
4 tbsp soured cream
chopped parsley (optional)
pasta , microwave jacket potato or crusty garlic bread, to serve

Steps:

  • Heat a large sauté pan or wok, add the caraway seeds and lightly toast over the heat for a few seconds. Add the oil, then tip in the onion, mushrooms and pepper, and season well (salt will help draw the moisture from the mushrooms). Cook, stirring frequently, for about 6-8 mins until the vegetables are softened and the onion is starting to turn golden.
  • Stir the paprika into the vegetables, tip in the tomatoes, stock and half a can of water, and leave to cook for 5 mins. Top portions with the soured cream and parsley, if using, and serve with pasta, jacket potatoes, or garlic bread.

Nutrition Facts : Calories 220 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 1.8 milligram of sodium

CREAMY CHICKEN AND MUSHROOMS WITH EGG NOODLES



Creamy Chicken and Mushrooms with Egg Noodles image

All the action for this weeknight dinner happens in one large straight-sided skillet. Sear the chicken breasts, then cook the mushrooms and shallots and stir in mustard, broth, egg noodles, and cream cheese which quickly creates a rich sauce.

Provided by Sarah Carey

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 10

4 small boneless, skinless chicken-breast halves (about 1 1/4 pounds total), pounded 1/2 inch thick
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
10 ounces button mushrooms, trimmed and thinly sliced (4 cups)
2 shallots, thinly sliced (1 cup)
4 teaspoons Dijon mustard
2 1/2 cups low-sodium chicken broth
4 1/2 ounces medium or broad curly egg noodles (about 2 1/2 cups)
3 ounces cream cheese (2/3 cup), room temperature
Fresh parsley leaves, for serving (optional)

Steps:

  • Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high; swirl in 2 tablespoons oil. Add chicken and cook until golden brown, 2 to 3 minutes a side; transfer to a plate. Add mushrooms to skillet, season, and cook, stirring, until beginning to brown, about 7 minutes. Add shallots and remaining 1 tablespoon oil; cook until translucent, 1 to 2 minutes.
  • Stir in mustard, broth, and noodles; bring to a boil, then cover, reduce heat to medium, and simmer 3 minutes. Uncover; stir in cream cheese. Cook, stirring, until noodles are tender and sauce coats a spoon, about 3 minutes. Return chicken to skillet and cook through, about 1 minute more. Serve, sprinkled with parsley.

Tips:

  • Use fresh, high-quality mushrooms. This will ensure the best flavor and texture in your paprikash.
  • Don't overcrowd the pan when cooking the mushrooms. This will prevent them from steaming instead of browning.
  • Use a good quality paprika. This is the key ingredient in this dish, so make sure you use a brand that you trust.
  • Don't be afraid to adjust the amount of paprika to your own taste. Some people prefer a milder flavor, while others like it more spicy.
  • Serve the paprikash with your favorite egg noodles. Wide egg noodles are a classic choice, but you can also use thin egg noodles or even spaetzle.

Conclusion:

Mushroom paprikash is a delicious and hearty dish that is perfect for a cold night. It is easy to make and can be tailored to your own taste. So next time you are looking for a comforting and flavorful meal, give mushroom paprikash a try.

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